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    The Low Carb Luxury Online Magazine   Lean Protein Bites
    January 16, 2004    PAGE 6       > About LCL Magazine      > Cover Page      > Inside Cover      Feature Pages:   1   2   3   4   5   6   7   8   9   10   11   12    

  Featured Articles
 Low Carb Kids!
 The Devil Made Me Do It
 Becoming Real
 The Goodness of Butter
 Cosmetic Surgery: Part II
 Nibbles & Noshes
 Idol Thoughts
 Too Much Information?
 Kitchen Knives: A Primer
 Warm Up With Soups!
 You Make The Call
 Snapshot: Don Pablo's



Almond Flour

Synergy Diet
                  Nibbles and Noshes by Ginger Weigel

                      "Do a little more each day than you think you possibly can."
                                                                        Lowell Thomas


Some people are married to the mob — I'm married to a muncher. Kim loves his snacks, and if he's going to succeed on following a low carb program, I have to get busy making some! Many people say they miss the "crunch" on low carb, so I tried to come up with what works at our house.


Okay, I'm making a bad pun here, but these actually do taste like those famous little cheese crackers. I've tweaked the original recipe to make it more like a regular cracker in taste, and give it a little more spice.
  • 1 1/4 Cup Sunflower seeds, raw
  • 1/4 Cup Almond flour
  • 1 1/2 Cup Cheddar cheese, freshly shredded (the sharper the better)
  • 1/4 Cup Water
  • 2 tsp. Ground cumin
  • 1/2 tsp. Coarse salt
Preheat your oven to 325F.

Using a food processor, grind up the sunflower seeds and almond flour until it makes a fine meal. Add the shredded cheddar, cumin and salt, pulse to blend. Add 1/4 cup of water and pulse until it forms a sticky dough.

Place some parchment paper on a large cookie sheet (don't try to grease the cookie sheet and skip the parchment, it won't work), then, using a spatula, place the dough on the parchment. Place another sheet of parchment on top, and using a peanut butter jar (I found this works better than your hands, and a rolling pin is too big) spread the dough out in an even layer. Remove top sheet of parchment, lightly sprinkle with salt and score the cracker dough with a knife.

Bake for 25-30 minutes, and remove to a rack to cool.

Makes approx. 60 crackers, Net Effective Carbohydrate: .40 grams per cracker.


Stuffed Mushrooms

I love mushrooms, and they are a great appetizer for guests. They also make great filler when you just want to graze and snack instead of eating a real meal (not that we ever do that!)
    Stuffed Mushrooms
  • 2 - 8 oz. packages of large mushrooms (pick the biggest mushrooms you can find)
  • 1/2 lb. Sweet Italian sausage
  • 3/4 cup of finely shredded Parmesan cheese
  • 2 oz. Cream cheese
  • 1 Tbs. Italian seasoning
  • 1/4 cup Olive oil
  • Coarse salt for sprinkling
Preheat oven to 425 F.

Wash the mushrooms and remove the stems (save these in the freezer for making soup later). Place the mushroom caps in a large Ziploc bag and add the olive oil. Zip shut and shake until mushrooms are coated lightly. Place mushrooms, stem side up on a large, sided cookie sheet. Sprinkle the inside of each cap with a little coarse salt.

Bake for 10 minutes, flip over the mushrooms, bake for 6 minutes more. Place mushroom caps on a double thickness of paper towels, stem side down. This pre-baking forces excess moisture out of the mushrooms. Let cool about 10 minutes.

While the mushroom caps are cooling, turn oven down to 350 F. In a medium mixing bowl, blend together the sausage, cheese, cream cheese and seasoning. Once mushrooms are cool, place them stem side up on a cookie sheet, and stuff with the filling. Bake for 20 minutes.

Makes approx. 24 mushrooms. Net effective carbohydrate: 1.0 per mushroom.


L-C Elle's Dip

Something to dip crackers, pork rinds or crunchy vegetables in.
    LC Elle's Dip
  • 4 oz. Sour cream
  • 4 oz. Cream cheese (room temperature)
  • 1 tsp. Garlic powder
  • 1 tsp. Onion powder
  • 1 Tbs. Italian seasoning
Mix all of the above together, refrigerate at least 1 hour.

Serve with celery, cucumber slices, or other low carb vegetable dippers.

Makes approx. 4 servings. Net effective carbohydrate: 2.0 per serving.


Chicken Salad

A great snack or a wonderful summertime meal starter. We serve it many ways, with celery, rolled up in leaf lettuce or tortillas, or Kim's favorite; use it as a pork rind dip. Very filling!
    Chicken Salad
  • 2 Boneless skinless chicken breasts, cooked
  • 1 Cup Mayonnaise
  • 1/2 Cup Dill pickle relish
  • 1/4 Cup Splenda
  • Salt & pepper to taste
I cook my chicken breasts in the microwave with a little butter, garlic salt and pepper, approx. 6 minutes per side, let cool, then shred apart. In a medium bowl, mix together all ingredients. The splenda makes the dill pickle relish sweet.

At this point, you can add extras in if you'd like. I've been known to add bacon bits, finely chopped celery, and water chestnuts. It's up to you to add to it, or to leave it plain.

Note: If you can find Mt. Olive Splenda sweetened relish in your area, use that instead of the dill relish with Splenda.

Makes approx. 4 servings. Net effective carbohydrate: 2.0 per serving.


Beef Rollups

These are a great snack for a picnic, in the car, or just watching TV. You can cut them into bite-sized pieces if adding to a platter for a party. Non-LCer's will like them as much as you do.
    Beef Rollups
  • 2 pkgs. Carl Buddig Beef
  • 8 oz. Cream cheese (room temperature)
  • 1 Tbs. Worcestershire sauce
  • 1 tsp. Onion powder
  • 1 tsp. Garlic powder
  • 1/2 tsp. Dill weed
  • 2 tsp. Italian seasoning
Add the cream cheese, Worcestershire sauce and all the spices into a bowl and blend until smooth. Spread onto individual slices of beef in a thin layer.

Roll up and refrigerate at least an hour or two before serving.

Makes approx. 24 servings. Net effective carbohydrate: 0.25 per serving.


Copyright © January 2004  Ginger Weigel and Low Carb Luxury
Title photo Copyright © 2004  Neil Beaty and Low Carb Luxury

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